Study On The Establishment Of Quality Evaluation System And Processing Technology Of Katilama

It is the traditional food of Xinjiang people and an important part of nomadic diet culture.Because there is no unified quality standard for traditional cartilama,this study evaluated the quality of cartilama and further studied the formulation and storage quality.Firstly,by using the method of fuzzy binary comparison and expert consultation,the sensory quality evaluation indexes of cartilama are obtained through screening and optimization;secondly,the evaluation model of cartilama quality evaluation is established by testing 25 quality indexes,combining with the variation of different cartilama standards,correlation analysis and principal component analysis;thirdly,in order to change the traditional cartilamaben In order to prolong the shelf life of cartilama,different storage methods were used to study the indexes that affect the quality of cartilama.The main results are as follows:The sensory evaluation indexes of cartilama were selected and determined.Five indexes were selected to evaluate the sensory quality of cartilama by the method of fuzzy priority ranking decision-making.They are aroma,size,appearance color,taste and organization structure.Among them,one is olfactory index,three is visual index and one is taste index.In order to analyze the quality of cartilama more accurately,the coefficient of variation and principal component analysis were selected to conduct a comprehensive study on each index.Among them,the coefficient of variation of hardness,biting,chewing,1,a,B,moisture content,thickness,layer times,weight,blue and tone was larger than 10%,and the difference between different products was larger;the coefficient of variation of other indexes was lower than 10%,which was more stable Index.Through the combination of principal component analysis and correlation analysis,a cartilama quality evaluation model is established:y-synthesis=0.25y1+0.24y2+0.18y3+0.13y4+0.12y5+0.09y6.From the quality index,the six principal component factors can reflect the quality of cartilama,which respectively represent the texture,function,appearance and color of cartilama.The cumulative contribution rate of the six principal component factors is 91.445%.Based on the traditional processing technology of cartilama,the traditional processing technology of cartilama was studied by using modern food processing technology.On the premise of preserving flavor and quality to the greatest extent,the single factor and response surface method were used to explore the optimal formula and process.The results showed that the optimal technology of the new cartilama was cream 30%,yogurt 6%,butter 8%,yeast 0.6%,milk 10%,sugar 5%,salt 0.4%,water 30%,raisins and walnuts 10%.The cartilama was baked at surface temperature of 220℃ and bottom temperature of 200℃for 20 min.under this condition,the color of the baked cartilama was uniform,moderate hardness,smooth skin and clear hierarchical structure.With the increase of storage temperature,the change speed of quality of cartilama was faster and the storage period was shorter.The dynamic model was established with acid value and peroxide value as indexes to predict shelf life.It was verified that the relative error of the prediction model with peroxide value as the key quality factor was within 10%,and the equation had a good correlation.The formula calculated by peroxide value as the key quality factor was 4℃,25℃,37℃,47℃ The predicted shelf life of katirama was 80,44,37 and 23 days respectively.It provides reference and basis for the selection of storage and transportation conditions in katirama.